| Quality Brands |
| Product | | Category |
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|  | Parmigiano-Reggiano PDO
Parmigiano-Reggiano has a necessary link with its area of origin. In the Provinces of Parma, Reggio ... >>
(PR Cento Laghi) | | Cheese |
| | | Pecorino Cheese
For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately a... >>
(PN Abruzzo, Lazio e Molise) | | Cheese |
| |  | Poìna fumàda
Dairy product made with cow's milk, obtained adding the so-called "agro" (an acid whey) to the whey ... >>
(PR Paneveggio - Pale San Martino) | | Cheese |
| |  | Primiero
Primiero is a tasty mature cheese produced with cow's raw milk. It has a straw-yellow color, with sm... >>
(PR Paneveggio - Pale San Martino) | | Cheese |
PAT
|  | Puzzone di Moena
Puzzone di Moena is a semi-cooked cheese that has always been produced in Val di Fassa, the land of ... >>
(PR Paneveggio - Pale San Martino) | | Cheese |
PAT
|  | Raviggiolo
History In 1515, the Magistracy of Bibbiena lands' Community gave as a gift to Pope Leone X some rav... >>
(PN Foreste Casentinesi) | | Cheese |
| | Raviggiolo Slow Food Presidium
This rare and ancient dairy product is produced in some valleys of the Apennines in Romagna. It is m... >>
(PN Foreste Casentinesi) | | Cheese |
PAT
| | Raw Milk Pecorino Cheese
Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or... >>
(PN Pollino) | | Cheese |
| | | Ricotta
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Ricotta from cow's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Ricotta from sheep's milk
(PN Appennino Tosco-Emiliano) | | Cheese |
| | | Salty Ricotta
Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy t... >>
(PN Pollino) | | Cheese |
PAT
|  | Schiz
It is a very green cheese, characteristic of the area of Belluno. It is usually eaten fried in the p... >>
(PN Dolomiti Bellunesi) | | Cheese |
PAT
| | Sheep-Goat's Milk Cheese
History: In the Park area, the origin of sheep-goat's milk cheese depended on the lack of great quan... >>
(PN Pollino) | | Cheese |
PAT
|  | Smoked Ricotta Cheese
It has a dark rind - dark beige or brown, sometimes also very dark brown - varying according to the ... >>
(PN Aspromonte) | | Cheese |
PAT
|  | Smoked Ricotta Cheese
After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proporti... >>
(PN Dolomiti Bellunesi) | | Cheese |
|  | Spressa of Giudicarie
In the past, butter was considered to be the most precious dairy product, and it was often sold to e... >>
(PR Adamello Brenta) | | Cheese |
PAT
|  | Tosèla
Tosèla is a fresh cheese (more precisely, a curd) characteristic of Primiero, that must be consumed... >>
(PR Paneveggio - Pale San Martino) | | Cheese |
| |  | Apricot and fresh fruit
Apricots, cultivated above all in Santerno Valley, are widespread in the whole Park territory where,... >>
(PR Vena Gesso Romagnola) | | Fruit |
| | | Bergamot
It is a particular citrus fruit because it has never been planted or duplicated elsewhere. Similar t... >>
(PN Aspromonte) | | Fruit |
(PR Vena Gesso Romagnola) (photo by Archivio Ente Parchi e la Biodiversità - Romagna)
